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BLT Cauliflower Salad

BLT cauliflower salad with roasted golden cauliflower, crispy bacon, cherry tomatoes, and creamy ranch dressing. It’s a low-carb, keto-friendly side with crunchy romaine and sharp shredded cheddar.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

cauliflower salad base
  • 1 large head cauliflower Cut into florets.
  • 2 tbsp olive oil
  • 0.25 tsp salt and pepper Use to taste.
  • 10 slices bacon Cooked and crumbled.
  • 2 cup cherry tomatoes Halved.
  • 2 cup romaine lettuce Chopped.
  • 1 cup ranch dressing
  • 0.25 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 cup cheddar cheese Shredded.

Equipment

  • 1 sheet pan

Method
 

Roast the cauliflower
  1. Preheat the oven to 425°F so it’s hot and ready for even browning. Use a sheet pan to roast the cauliflower.
  2. Toss the cauliflower with olive oil, salt, and pepper until the florets look evenly coated. Spread in a single layer so they roast rather than steam.
  3. Roast for 20-25 minutes at 425°F until golden and tender. The florets should look browned on the edges.
  4. Let the cauliflower cool completely before assembling the salad. This helps prevent the lettuce from wilting and keeps the dressing from thinning.
Assemble and chill
  1. Combine the cauliflower, bacon, tomatoes, and lettuce in a bowl. Mix gently so the romaine stays crisp.
  2. Mix the ranch dressing, mayonnaise, and lemon juice in a separate bowl until smooth and creamy. The color should be pale and uniform.
  3. Toss the salad with the dressing until everything is coated. Visual cue: the cauliflower and tomatoes should look lightly glossy.
  4. Top with cheddar cheese right before chilling. Scatter it evenly so every bite gets some.
  5. Refrigerate for 1 hour before serving to let flavors meld. Keep it covered so the lettuce doesn’t dry out.

Notes

For the best texture, roast the cauliflower until truly golden and let it cool completely before mixing—warm cauliflower can soften the romaine. Store covered in the refrigerator for up to 3 days; the salad is not recommended for freezing because the lettuce and dressing texture will break down. To make it dairy-light, use reduced-fat ranch and reduced-fat cheddar while keeping the same proportions.